Pithos Bianco Cos, Orange Wine, Biodynamic wine, 100% Grecanico, lovely Sicilian flavours. Pithos Bianco is a cuvée where the grapes are macerated with the skins. The wine is fermented in amphora and manages to be both supple and rounded in the mouth but at the same time grippy, spicy and herbal. Pithos Bianco is quite soft and understated with some floral notes meld into white, yellow stone fruits, peaches and savoury herbs. There are some saline notes and the wine is underpinned by excellent freshness and acidity. It also benefits from relatively low alcohol.


COS was started by Giusto Occhipinti with two classmates back in the early 1980s. On a shoestring budget, the three friends vinified the grapes from their parents' vineyards. After experimenting with toasty oak and big flavours from over-ripe Nero d'Avola, they quickly realised that it wasn't the direction they wanted to go in. They then took a step back and started favouring concrete and amphorae. Their winemaking too changed, from modernism to non-interventionist wine making. Now they are well established as one of Sicily's leading exponents of biodynamic production and make wines of freshness and aromatic expression. COS does not use selected yeasts and has never used chemicals in the vineyards.

COS, Pithos Bianco 2019 Sicily, Italy

  • Fermented in amphora, this Grecanico - which spends eight months on skins - is amber, manages to be both supple and rounded in the mouth but at the same time grippy, spicy and herbal with back notes of lemon oil and fennel.

    Area of production: Fontane, Vittoria (RG), South-East of Sicily

    Grapes variety: Grecanico 100%

    Style: Orange (Skin contact white)

    Agriculture: Organic/Biodynamic

    Altitude: 230 Meters a.s.l.

    Soil: red soil, medium consistency; formed of subalpine sands of Pliocene origin, of limestone - siliceous nature, interwoven with compact layers of fresh clay and calcareous tufa

    Training system: Guyout

    Planting density: 5.000 vines/hectare

    Average age of vines in production: 12 years

    Harvest period: September

    Fermentation: spontaneous in terracotta amphorae, on the skins with indigenous yeasts

    Aging: amphora and bottle

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